In a medium/large pan, cook up the
Ground Beef (1 lb)
Salt and Pepper (to taste)
Add in the
Onions (1/2 cup)
Taco Seasoning (1 pckg)
. Set aside to cool completely.
In a food processor (or with a zip bag and aggression) crush up the
Tortilla Chips (17 1/2 cups)
into coarse crumbs.
Add in the
Egg Beaters (1/2 cup)
and pulse to combine.
Spray your frittata pan with
Nonstick Cooking Spray (to taste)
and gently press the Tortilla crumbs evenly into the pan, working them up the sides. Bake it in the oven at 350 degrees F for about 10-12 minutes, just until it’s slightly golden. Set aside!
Add in the chopped jalapeños as well, if you prefer extra heat.
Fold in half of the
Queso Fresco (1 cup)
Shredded Cheddar Cheese (1 cup)
Now in a large bowl combine the
Egg Beaters (3 3/4 cups)
with the fully-cooked seasoned meat.
Stir in the (drained) can of
Ro-Tel® Diced Tomatoes & Green Chilies (1 1/2 cups)
and mix it all up. Pour the egg mixture into the tortilla crust, making sure not to go all the way up to the top (leave maybe a 1.8” lip around). Bake it at 350 degrees F (180 degrees C) for about 20 minutes, or until the eggs are slightly golden on top and firm all the way through.
Now, top it with the
Sour Cream (1 cup)
Fresh Cilantro (to taste)
, more queso fresco cheese,
Jalapeño Pepper (1)
Lettuce (to taste)
, some crumbled chips, and
Canned Diced Tomatoes (1/4 cup)
. Serve with some
Hot Sauce (to taste)